Chocolate genoise cake

Embolden by the previous success of the genoise cake, I am taking calculated risks trying out ratios and portions for frosting and chocolate coatings. It is not exactly rocket science but the act of creating something out of stuff that does not resemble the end product is satisfying. I would have loved it that it turns out more professional looking but still, I can’t say that I am not pleased with the way things turn out.

Ingredients :

A)

70 g plain flour, sieved

30 g cocoa powder

1/8 tsp salt

B)

4 eggs

100 g fine  sugar

50g melted butter, cooled

C )

Chocolate Filling :

100 ml   whipping cream + ½  Tbsp sugar

1 cup sour cherries

D)

1 cup whipped cream, heated but not to the point of boiling

100 g dark chocolate , broken for easy melting

¼ cup of chopped nuts

Method :

·      In container A, combine flour, cocoa and salt. Sieve and set aside.

·      Preheat the oven to 180C with a baking rack. Line a 9 inch spring form pan and grease the sides. 

·      In mixing bowl or container B, combine eggs and sugar.

·      Over a hot water bath, whisk eggs and sugar until it is thick and creamy, 5 minutes.

·      Remove from the water bath. Continue to whisk for another 5 minutes until volume triples.

·      Sift the sift over the egg foam in 4 batches, folding the flour into the egg in between each sieve.

·      Scoop ¼ of the batter into the container with the melted butter. Whisk manually until it is well combined.

·      Re-introduce the butter-batter back to the main mixing bowl in 3 batches by gently folding in the butter mixture with a spatula.

·      Transfer the batter to the pan. Bake in the preheated oven at 180C for 25-30 min until a skewer pierced in the center of the cake comes out clean.

·      Cool and remove the cake. Cool completely. Halve the cake.

·      To fill and frost the cake, whisk ½  tbsp of fine sugar and whipping cream until the mixture thickens and forms ridges.

·      Spread  the frosting on the cut surface of the bottom halve of the cake. Arrange the sour cherries evenly.

·      Bring the top halve of the cake onto the filled bottom halve.  Chill while making the chocolate spread.

·      In container D, heat the cream until it is hot but not boiling.

·      Pour over the broken up chocolate and nuts.

·      Stir until the chocolate melts.

·      Pour over the top of the cake and let the excess drip over the sides.

·      Assembly and storage :

·      Lift the assembled cake to a cake base with 2 offset spatulas.

·      Chill well before serving.

Credits : Adapted from joyofbaking